Deep Fried Tofu Poppers Recipes
DEEP-FRIED TOFU
Deep-frying gives the tofu in this recipe a golden color and crisp texture that goes great with peanut or soy sauce dips or to use as a tasty protein.
Provided by Rhonda Parkinson
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Serve immediately and enjoy.
Nutrition Facts : Calories 288 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 11 g, SaturatedFat 2 g, Sodium 151 mg, Sugar 1 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
DEEP-FRIED TOFU POPPERS
These poppers are great on their own, in salads, or in wraps. Freezing and thawing the tofu before cooking gives these poppers more of a meaty, chicken-style texture. Even people who have never tried tofu because they think it's "yucky" love them. Serve with dipping sauce of choice. Leftovers can be stored in the fridge and reheated in the microwave later or just eat them cold, straight from the fridge!
Provided by btnymeg
Categories Meatball Appetizers
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Wrap thawed tofu in a paper or tea towel and press using a heavy object, 30 to 60 minutes.
- Meanwhile, combine flour, nutritional yeast, seasoned salt, salt, and pepper in a medium bowl. Mix in water slowly until a thick, pancake-batter consistency is reached. Add mustard and mix well.
- Fill a pot or deep fryer 3 to 4 inches full with oil and set over medium-low heat. Heat oil to 355 degrees F (180 degrees C).
- Break up tofu into small, 1 to 1 1/2-inch nugget-sized pieces using your hands. Add to the batter and swirl using your hands to evenly coat.
- Cook tofu in batches in the hot oil until they float and are golden brown in color, 3 to 5 minutes. Place on a paper towel-lined plate to drain off excess oil.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 9.3 g, Fat 7.8 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 0.8 g, Sodium 863.6 mg, Sugar 1.2 g
DEEP-FRIED TOFU POPPERS
These poppers are great on their own, in salads, or in wraps. Freezing and thawing the tofu before cooking gives these poppers more of a meaty, chicken-style texture. Even people who have never tried tofu because they think it's "yucky" love them. Serve with dipping sauce of choice. Leftovers can be stored in the fridge and reheated in the microwave later or just eat them cold, straight from the fridge!
Provided by btnymeg
Categories Meatball Appetizers
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Wrap thawed tofu in a paper or tea towel and press using a heavy object, 30 to 60 minutes.
- Meanwhile, combine flour, nutritional yeast, seasoned salt, salt, and pepper in a medium bowl. Mix in water slowly until a thick, pancake-batter consistency is reached. Add mustard and mix well.
- Fill a pot or deep fryer 3 to 4 inches full with oil and set over medium-low heat. Heat oil to 355 degrees F (180 degrees C).
- Break up tofu into small, 1 to 1 1/2-inch nugget-sized pieces using your hands. Add to the batter and swirl using your hands to evenly coat.
- Cook tofu in batches in the hot oil until they float and are golden brown in color, 3 to 5 minutes. Place on a paper towel-lined plate to drain off excess oil.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 9.3 g, Fat 7.8 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 0.8 g, Sodium 863.6 mg, Sugar 1.2 g
CRISPY FRIED TOFU
Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.
Provided by Sarah Dipity
Categories Appetizers and Snacks
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
- Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
- Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
- Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
- Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 1.6 g, Fat 15 g, Fiber 0.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 296.6 mg, Sugar 0.3 g
DEEP FRIED TOFU
My brother gave me this recipe and since I've been looking for ways of adding more soy to my diet I thought that I'd try it.
Provided by Mysterygirl
Categories Soy/Tofu
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl mix salt, 5 spice powder, sugar, pepper and garlic.
- Add tofu 1 at a time and turn over to coat evenly.
- Let stand 1 hour.
- In a wok, heat oil until smoking.
- Add tofu and deep fry for 5 minutes until puffy and golden.
- Drain on paper towels and serve immediately with green onions.
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